The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei
DOI:
https://doi.org/10.5219/1905Keywords:
pork meat, storage, lactic-acid bacteria, his structure, neck musclesAbstract
Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes of meat maturation and spoilage. To extend the shelf life of pork in half-carcasses in a chilled state, 20 heads of 6-month-old large white pigs were used, which were delivered to the meat processing enterprise for slaughter. All half carcasses were cooled in a refrigerating chamber using showering, 1 hour later they were divided into 2 groups: control (without treatment) and experimental with the final treatment with a suspension of lactic acid bacteria of the SafePro® B-2 strain (Lactobacillus sakei). It has been found that cooling of pork half-carcasses in a refrigerating chamber with stiving and final processing by a culture suspension of lactic-acid microorganisms of strain SafePro® B-2 (Lactobacillus sakei) on the 4th day of storage had a positive effect on the microscopic structure of the pork neck and was characterized by a uniform color distribution when histologic specimens of muscular tissue are colored with hematoxylin and eosin, and minor cracks in the sarcoplasm, preservation of transverse and longitudinal striation of muscular fibers in comparison with that of the unprocessed pork half-carcasses with cultures of lactic-acid microorganisms. The microscopic structure of the muscular tissue of the pork half-carcass neck after cooling with stiving and final processing by a culture of lactic-acid microorganisms of strain SafePro® B-2 for 7 days of storage had a more distinct histoarchitecture in comparison with that of the unprocessed pork half-carcasses, as well as was characterized by insignificant areas of muscular fibers with transverse cracks, suspended development period of autolysis processes, partial preservation of transverse and longitudinal striation of muscle fibers. This points to a positive effect of lactic acid bacteria of strain SafePro® B-2 (Lactobacillus sakei) on the quality of the pork meat and contributes to the extension of its shelf life under chilled vintage.
Downloads
Metrics
References
Warner, R. D., Greenwood, P. L., Pethick, D. W., & Ferguson, D. M. (2010). Genetic and environmental effects on meat quality. In Meat Science (Vol. 86, Issue 1, pp. 171–183). Elsevier BV. https://doi.org/10.1016/j.meatsci.2010.04.042 DOI: https://doi.org/10.1016/j.meatsci.2010.04.042
Joo, S. T., Kim, G. D., Hwang, Y. H., & Ryu, Y. C. (2013). Control of fresh meat quality through manipulation of muscle fibre characteristics. In Meat Science (Vol. 95, Issue 4, pp. 828–836). Elsevier BV. https://doi.org/10.1016/j.meatsci.2013.04.044 DOI: https://doi.org/10.1016/j.meatsci.2013.04.044
Adhikari, K., Chambers Iv, E., Miller, R., Vázquez‐Araújo, L., Bhumiratana, N., & Philip, C. (2011). Development of a lexicon for beef flavor in intact muscle. in Journal of Sensory Studies (Vol. 26, Issue 6, pp. 413–420). Wiley. https://doi.org/10.1111/j.1745-459x.2011.00356.x DOI: https://doi.org/10.1111/j.1745-459X.2011.00356.x
Savell, J. W., Mueller, S. L., & Baird, B. E. (2005). The chilling of carcasses. In Meat Science (Vol. 70, Issue 3, pp. 449–459). Elsevier BV. https://doi.org/10.1016/j.meatsci.2004.06.027 DOI: https://doi.org/10.1016/j.meatsci.2004.06.027
De Oliveira, J. A., Polizel Neto, A., Bueno da Rosa, C. C., Fortuna, N. B., Groth, A., Dos Santos, R., Bento, F. C., & Gomes, H. F. B. (2021). Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality. In Scientific Electronic Archives (Vol. 14, Issue 5, pp. 12–21). Scientific Electronic Archives. https://doi.org/10.36560/14520211345
Khan, M. I., Jung, S., Nam, K. C., & Jo, C. (2016). Postmortem Aging of Beef with a Special Reference to the Dry Aging. In Korean Journal for Food Science of Animal Resources (Vol. 36, Issue 2, pp. 159–169). Korean Society for Food Science of Animal Resources. https://doi.org/10.5851/kosfa.2016.36.2.159 DOI: https://doi.org/10.5851/kosfa.2016.36.2.159
Ockerman, H. W., & Basu, L. (2014). BY-PRODUCTS | Edible, for Human Consumption. In Encyclopedia of Meat Sciences (pp. 104–111). Elsevier. https://doi.org/10.1016/b978-0-12-384731-7.00031-3 DOI: https://doi.org/10.1016/B978-0-12-384731-7.00031-3
Woerner, D. R., Scanga, J. A., & Belk, K. E. (2014). SLAUGHTER-LINE OPERATION | Cattle. In Encyclopedia of Meat Sciences (pp. 284–289). Elsevier. https://doi.org/10.1016/b978-0-12-384731-7.00157-4 DOI: https://doi.org/10.1016/B978-0-12-384731-7.00157-4
Cherednichenko, O., Bal-Prylypko, L., Paska, M., & Nikolaenko, M. (2021). The expediency of creation of technology for the production of meat products of long term of storage of the combined structure. In IOP Conference Series: Earth and Environmental Science (Vol. 723, Issue 3, p. 032086). IOP Publishing. https://doi.org/10.1088/1755-1315/723/3/032086 DOI: https://doi.org/10.1088/1755-1315/723/3/032086
Zheplinska, M., Mushtruk, M., Vasyliv, V., Kuts, A., Slobodyanyuk, N., Bal-Prylypko, L., Nikolaenko, M., Kokhan, O., Reznichenko, Y., & Salavor, O. (2021). The micronutrient profile of medicinal plant extracts. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 528–535). HACCP Consulting. https://doi.org/10.5219/1553 DOI: https://doi.org/10.5219/1553
Huff Lonergan, E., Zhang, W., & Lonergan, S. M. (2010). Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization. In Meat Science (Vol. 86, Issue 1, pp. 184–195). Elsevier BV. https://doi.org/10.1016/j.meatsci.2010.05.004 DOI: https://doi.org/10.1016/j.meatsci.2010.05.004
Pomponio, L., Bukh, C., & Ruiz-Carrascal, J. (2018). Proteolysis in pork loins during super chilling and regular chilling storage. In Meat Science (Vol. 141, pp. 57–65). Elsevier BV. https://doi.org/10.1016/j.meatsci.2018.03.022 DOI: https://doi.org/10.1016/j.meatsci.2018.03.022
Bal-Prilipko, L. V., Patyka, N. V., Leonova, B. I., Starkova, E. R., & Brona, A. I. (2016). Trends, Achievements and Prospects of Biotechnology in the Food Industry. In Mikrobiolohichnyi Zhurnal (Vol. 78, Issue 3, pp. 99–111). National Academy of Sciences of Ukraine (Co. LTD Ukrinformnauka). https://doi.org/10.15407/microbiolj78.03.099 DOI: https://doi.org/10.15407/microbiolj78.03.099
Ajaykumar, V. J., & Mandal, P. K. (2020). Modern concept and detection of spoilage in meat and meat products. In Meat Quality Analysis (pp. 335–349). Elsevier. https://doi.org/10.1016/b978-0-12-819233-7.00018-5 DOI: https://doi.org/10.1016/B978-0-12-819233-7.00018-5
Perry, N. (2012). Dry aging beef. In International Journal of Gastronomy and Food Science (Vol. 1, Issue 1, pp. 78–80). Elsevier BV. https://doi.org/10.1016/j.ijgfs.2011.11.005 DOI: https://doi.org/10.1016/j.ijgfs.2011.11.005
Stadnik, J., & Dolatowski, Z. J. (2013). Changes in selected parameters related to proteolysis during aging of dry-cured pork loins inoculated with probiotics. In Food Chemistry (Vol. 139, Issues 1–4, pp. 67–71). Elsevier BV. https://doi.org/10.1016/j.foodchem.2013.01.079 DOI: https://doi.org/10.1016/j.foodchem.2013.01.079
Ugnivenko, A., Getya, A., Nosevych, D., Antoniuk, T., Kruk, O., Slobodyanyuk, N., Ivaniuta, A., Omelian, A., Gryshchenko, S., & Israelian, V. (2022). The study of “muscle eye” in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 519–529). HACCP Consulting. https://doi.org/10.5219/1762 DOI: https://doi.org/10.5219/1762
Lyu, J., & Ertbjerg, P. (2022). Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: New insights on protein degradation. In Food Chemistry (Vol. 372, p. 131347). Elsevier BV. https://doi.org/10.1016/j.foodchem.2021.131347 DOI: https://doi.org/10.1016/j.foodchem.2021.131347
Lyu, J., Puolanne, E., & Ertbjerg, P. (2023). Relationship between the pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity, and protein degradation. In Meat Science (Vol. 198, p. 109094). Elsevier BV. https://doi.org/10.1016/j.meatsci.2022.109094 DOI: https://doi.org/10.1016/j.meatsci.2022.109094
LI, C., Wu, J., Zhang, N., Zhang, S., Liu, J., Li, J., Li, H., Feng, X., Han, Y., Zhu, Z., Xu, X., & Zhou, G. (2009). Effects of boning method and postmortem aging on meat quality characteristics of pork loin. In Animal Science Journal (Vol. 80, Issue 5, pp. 591–596). Wiley. https://doi.org/10.1111/j.1740-0929.2009.00677.x DOI: https://doi.org/10.1111/j.1740-0929.2009.00677.x
Palamarchuk, I., Mushtruk, M., Vasyliv, V., & Zheplinska, M. (2019). Substantiation of regime parameters of vibrating conveyor infrared dryers. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 751–758). HACCP Consulting. https://doi.org/10.5219/1184 DOI: https://doi.org/10.5219/1184
Rogoskii, I., Mushtruk, M., Titova, L., Snezhko, O., Rogach, S., Blesnyuk, O., Rosamaha, Y., Zubok, T., Yeremenko, O., & Nadtochiy, O. (2020). Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 1047–1054). HACCP Consulting. https://doi.org/10.5219/1437 DOI: https://doi.org/10.5219/1437
Bal-Prylypko, L., Yancheva, M., Paska, M., Ryabovol, M., Nikolaenko, M., Israelian, V., Pylypchuk, O., Tverezovska, N., Kushnir, Y., & Nazarenko, M. (2022). The study of the intensification of technological parameters of the sausage production process. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 27–41). HACCP Consulting. https://doi.org/10.5219/1712 DOI: https://doi.org/10.5219/1712
Ugnivenko, A., Kos, N., Nosevych, D., Mushtruk, M., Slobodyanyuk, N., Zasukha, Y., Otchenashko, V., Chumachenko, I., Gryshchenko, S., & Snizhko, O. (2022). The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 307–319). HACCP Consulting. https://doi.org/10.5219/1758 DOI: https://doi.org/10.5219/1758
Ugnivenko, A., Nosevych, D., Antoniuk, T., Chumachenko, I., Ivaniuta, A., Slobodyanyuk, N., Kryzhova, Y., Rozbytska, T., Gruntovskyi, M., & Marchyshyna, Y. (2022). Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 356–366). HACCP Consulting. https://doi.org/10.5219/1769 DOI: https://doi.org/10.5219/1769
Lahiri, D., Nag, M., Sarkar, T., Ray, R. R., Shariati, M. A., Rebezov, M., Bangar, S. P., Lorenzo, J. M., & Domínguez, R. (2022). Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification. In Foods (Vol. 11, Issue 18, p. 2792). MDPI AG. https://doi.org/10.3390/foods11182792 DOI: https://doi.org/10.3390/foods11182792
Sheiko, T., Tkachenko, S., Mushtruk, M., Vasyliv, V., Deviatko, O., Mukoid, R., Bilko, M., & Bondar, M. (2019). Studying the processing of food dye from beet juice. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 688–694). HACCP Consulting. https://doi.org/10.5219/1152 DOI: https://doi.org/10.5219/1152
Spescha, C., Stephan, R., & Zweifel, C. (2006). Microbiological Contamination of Pig Carcasses at Different Stages of Slaughter in Two European Union–Approved Abattoirs. In Journal of Food Protection (Vol. 69, Issue 11, pp. 2568–2575). Elsevier BV. https://doi.org/10.4315/0362-028x-69.11.2568 DOI: https://doi.org/10.4315/0362-028X-69.11.2568
Bal’-Prylypko, L. V., Derevyanko, L. P., Slobodyanyuk, N. M., Starkova, E. R., & Androshchiuk, O. S. (2018). Using of the Ampullaria glauca snails’ caviar for correction of the effects of the ionizing radiation exposure in small dose. In Nuclear Physics and Atomic Energy (Vol. 19, Issue 2, pp. 159–165). National Academy of Sciences of Ukraine (Co. LTD Ukrinformnauka) (Publications). https://doi.org/10.15407/jnpae2018.02.159 DOI: https://doi.org/10.15407/jnpae2018.02.159
Cherednichenko, O., & Bal-Prylypko, L. (2020). Rationale and economic feasibility of improving the technology of long-term storage of meat products. In IOP Conference Series: Earth and Environmental Science (Vol. 548, Issue 2, p. 022053). IOP Publishing. https://doi.org/10.1088/1755-1315/548/2/022053 DOI: https://doi.org/10.1088/1755-1315/548/2/022053
Mushtruk, M., Deviatko, O., Ulianko, S., Kanivets, N., & Mushtruk, N. (2021). An Agro-Industrial Complex Fat-Containing Wastes Synthesis Technology in Ecological Biofuel. In Lecture Notes in Mechanical Engineering (pp. 361–370). Springer International Publishing. https://doi.org/10.1007/978-3-030-77823-1_36 DOI: https://doi.org/10.1007/978-3-030-77823-1_36
De Oliveira, J. A., Polizel Neto, A., Bueno da Rosa, C. C., Fortuna, N. B., Groth, A., Dos Santos, R., Bento, F. C., & Gomes, H. F. B. (2021). Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality. In Scientific Electronic Archives (Vol. 14, Issue 5, pp. 12–21). Scientific Electronic Archives. https://doi.org/10.36560/14520211345 DOI: https://doi.org/10.36560/14520211345
Stadnyk, I., Bodnarchuk, O., Kopylova, K., Petrov, P., Bal-Prylypko, L., & Narizhnyy, S. (2021). Modification of the properties of milk-fat emulsions with the phase structure of “oil in water” in the dependence on the mass part of the lipoid and the stabilizing systems. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 741–748). HACCP Consulting. https://doi.org/10.5219/1389 DOI: https://doi.org/10.5219/1389
Shanina, O., Minchenko, S., Gavrysh, T., Sukhenko, Y., Sukhenko, V., Vasyliv, V., Miedviedieva, N., Mushtruk, M., Stechyshyn, M., & Rozbytska, T. (2020). Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 189–201). HACCP Consulting. https://doi.org/10.5219/1200 DOI: https://doi.org/10.5219/1200
Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Role of calpain system in meat tenderness: A review. In Food Science and Human Wellness (Vol. 7, Issue 3, pp. 196–204). Tsinghua University Press. https://doi.org/10.1016/j.fshw.2018.08.002 DOI: https://doi.org/10.1016/j.fshw.2018.08.002
Zheplinska, M., Mushtruk, M., Vasyliv, V., Slobodyanyuk, N., & Boyko, Y. (2021). The Main Parameters of the Physalis Convection Drying Process. In Lecture Notes in Mechanical Engineering (pp. 306–315). Springer International Publishing. https://doi.org/10.1007/978-3-030-77823-1_31 DOI: https://doi.org/10.1007/978-3-030-77823-1_31
Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021). Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. In Frontiers in Bioengineering and Biotechnology (Vol. 9). Frontiers Media SA. https://doi.org/10.3389/fbioe.2021.612285 DOI: https://doi.org/10.3389/fbioe.2021.612285
Chaillou, S., Champomier-Vergès, MC., Cornet, M. et al. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nat Biotechnol 23, 1527–1533 (2005). https://doi.org/10.1038/nbt1160 DOI: https://doi.org/10.1038/nbt1160
Eisenbach, L., Geissler, A. J., Ehrmann, M. A., & Vogel, R. F. (2019). Comparative genomics of Lactobacillus sakei supports the development of starter strain combinations. Microbiological Research, 221, 1–9. https://doi.org/10.1016/j.micres.2019.01.001 DOI: https://doi.org/10.1016/j.micres.2019.01.001
Hou, Q., Cheng, Y.-p., Kang, D.-c., Zhang, W.-g. and Zhou, G.-h. (2020), Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing. Int J Food Sci Technol, 55: 109-118. https://doi.org/10.1111/ijfs.14257 DOI: https://doi.org/10.1111/ijfs.14257
Bao, Y., Ertbjerg, P., Estévez, M., Yuan, L., & Gao, R. (2021). Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf, 20: 5548–5569. https://doi.org/10.1111/1541-4337.12841 DOI: https://doi.org/10.1111/1541-4337.12841
Yu, H. H., Chin, Y. W., & Paik, H. D. (2021). Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods (Basel, Switzerland), 10(10), 2418. https://doi.org/10.3390/foods10102418 DOI: https://doi.org/10.3390/foods10102418
Tippala, T., Koomkrong, N., & Kayan, A. (2021). Influence of freeze-thawed cycles on pork quality. Animal bioscience, 34(8), 1375–1381. https://doi.org/10.5713/ajas.20.0416 DOI: https://doi.org/10.5713/ajas.20.0416
Nian Lu, Ji Ma, Da-Wen Sun, Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques, and applications. Trends in Food Science & Technology, Volume 124, Pages 63-85, https://doi.org/10.1016/j.tifs.2022.04.004 DOI: https://doi.org/10.1016/j.tifs.2022.04.004
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
